Blue-Cheese-Crusted Steaks with Red Wine Sauce

• 4 tablespoons (1/2 stick) chilled butter
• 3 garlic cloves, chopped
• 1 large shallot, chopped
• 1 tablespoon chopped fresh thyme
• 3/4 cup low-salt beef broth
• 1/2 cup dry red wine
• 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces)
• 1/4 cup panko (Japanese breadcrumbs)*
• 1 tablespoon chopped fresh parsley
• 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces)

1. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.
2. Add garlic, shallot, and thyme.
3. Saute until shallot is tender, about 5 minutes.
4. Add broth and wine.
5. Boil until sauce is reduced to 1/2 cup, about 12 minutes.
6. Set sauce aside.
7. Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko.
8. (Sauce and cheese mixture can be made 1 day ahead.
9. Cover separately and chill.)
10. Preheat broiler.
11. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
12. Sprinkle steaks with salt and pepper.
13. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
14. Transfer steaks to rimmed baking sheet; reserve skillet.
15. Press cheese mixture onto top of steaks, dividing equally.
16. Broil until cheese browns, about 2 minutes.
17. Transfer steaks to plates.
18. Pour sauce into reserved skillet.
19. Bring to boil, scraping up browned bits.
20. Boil 2 minutes.
21. Whisk in remaining 1 tablespoon butter.
22. Season with salt and pepper.
23. Spoon sauce around steaks and serve.
24. *Available at Asian markets and in the Asian section of some supermarkets.

butter, garlic, shallot, thyme, lowsalt beef broth, red wine, cheese, parsley, filet

Taken from www.epicurious.com/recipes/food/views/blue-cheese-crusted-steaks-with-red-wine-sauce-108816 (may not work)